PROVENCAL POTATOES
Herbs de Provence Roasted Potatoes are a charmingly herby, perfectly golden, crispy and creamy side dish. Made with just 6 ingredients and 10 minutes of hands on time!
Provided by Laurel
Categories Side
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup.
- Toss all ingredients together in a large bowl. Arrange tossed potatoes onto your baking tray bake for 25-30 minutes or until the potatoes are golden brown and tender.
Nutrition Facts : ServingSize 1/4 recipe, Calories 114 calories, Sugar 1g, Sodium 582mg, Fat 7g, SaturatedFat 1g, Carbohydrate 13g, Fiber 2g, Protein 1g
PROVENCAL POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic.
- Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half.
- Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes.
- Stir in the basil.
- Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
- Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.
HERBES DE PROVENCE ROASTED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
PROVENçAL POTATO "BOUILLABAISSE"
This main dish soup is a "poor man's bouillabaisse." Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, 1/2 teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.
- Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 1716 milligrams, Sugar 14 grams, TransFat 0 grams
PROVENCAL POTATOES
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
- Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
- Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.
Nutrition Facts : Calories 243 g, Fat 6 g, Fiber 5 g, Protein 5 g, Sodium 714 g
PROVENCAL POTATO GALETTE
I haven't made this recipe yet. I posted it for the Zaar World Tour 2006. I found the recipe in "The Essential Mediterranean Cookbook".
Provided by Kim127
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown. Add the onion and thyme and cook for 3-4 minutes, until softened.
- Transfer to a large bowl, add the potato, season with salt and pepper and toss well.
- Thransfer the mixture to a 7-inch round cake tin and press down well. Dot with the butter. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.
- Bake for 40 minutes.
- Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).
- Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.
- Enjoy!
Nutrition Facts : Calories 418.8, Fat 31.6, SaturatedFat 11.6, Cholesterol 49, Sodium 462.7, Carbohydrate 25.8, Fiber 3.3, Sugar 3.2, Protein 8.6
NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT
Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
- Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
- Drain and set aside to cool slightly.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
- Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
- Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
- Season with pepper to taste.
- Serve immediately.
- For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
- Or, you can refrigerate the boiled potatoes overnight.
- Bring them to room temperature and finish the recipe.
Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2
CHICKEN PROVENCAL
The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g
SAUTEED POTATOES PROVENçALE
Categories Potato Side Low/No Sugar Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a small saucepan combine the vinegar, the garlic, the zest, and salt and pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes. Remove the pan from the heat and whisk in 1/4 cup of the oil. In each of 2 large skillets heat 2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it cook the potatoes in one layer in batches over moderate heat, turning them, for 10 to 15 minutes, or until they are golden brown on the outside and tender within. Transfer the potatoes to a serving dish, pour the garlic mixture over them, and toss them with the parsley.
PROVENCAL TOMATO POTATO GRATIN
Categories Potato Tomato Side Bake Broil Vegetarian Quick & Easy Casserole/Gratin Basil Summer Vegan Thyme Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
- While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
- Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
- While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Preheat broiler.
- Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.
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- Ingredients/Tools. You may print the recipe here if you like. Ingredients: 1 lb. (about 3 cups) new potatoes, potato medley. (purple, red, and yellow potatoes, washed, and unpeeled) (680g)
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